Glazed Butternut Squash with Sage and Toasted Pecans
Ingredients
The squash
-
1
large
butternut squash, peeled and cut into 2-inch pieces (about 4 cups)
The glaze
-
½
cup
apple cider
-
¼
cup
water
-
1
Tbsp
maple syrup
-
2
tsp
sugar in the raw
-
1
tsp
salt
-
½
tsp
pepper
The toppings
-
¼
cup
chopped pecans, toasted
-
1
Tbsp
fresh sage, chopped
-
1
tsp
fresh thyme
Instructions
- 1. In a large nonstick skillet, combine butternut squash, apple cider, water, maple syrup, sugar, salt, and pepper.
- 2. Bring the mixture to a boil, then cover and reduce the heat to simmer for about 25 minutes, stirring occasionally.
- 3. Uncover and cook for an additional 5 minutes until the liquid thickens and the squash is tender.
- 4. Transfer the mixture to a bowl and add the chopped pecans, sage, and thyme. Mix well and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
166
Total fat
4.8g
Total carbohydrates
32.7g
Total protein
2.5g
Sodium
0mg
Cholesterol
0mg
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